All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This is better than getting 21 at the blackjack table, and the delicious, creamy flavors here aren't just a matter of knowing when to hold them and when to fold them. Fresh spinach, bacon, and cream sauce bring the richness and the flavor, and you'll feel that luck is a meal kit tonight once you cook it. Are there other gambling puns or jokes we can make? You can bet the house there are.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
If using chicken breasts, pat dry, and cut into 1” dice. Follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
Roast the Potatoes and Shallot
Halve potatoes and cut into ¼" slices.
Peel and halve shallot. Cut into ½" slices.
Place potato slices and shallot on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoned salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer (some overlap is OK). Roast in hot oven, 10 minutes.
Carefully remove from oven. Top evenly with Parmesan. Roast again until cheese is browned, 10-12 minutes.
While potatoes and shallot roast, prepare ingredients.
Prepare Ingredients and Toast Panko
Pat shrimp dry, and season all over with a pinch of salt.
Place a large non-stick pan over medium heat. Add panko and 2 tsp. olive oil to hot pan. Stir often until golden brown, 1-2 minutes.
Remove from burner and transfer panko to a plate. Wipe pan clean and reserve.
Cook the Shrimp
Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil.
Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer shrimp to a plate. Reserve pan, no need to wipe clean.
Make the Sauce
Return pan used to cook shrimp to medium heat. Add bacon to hot pan. Stir occasionally until browned, 1-2 minutes.
Add garlic and cook until aromatic, 30-60 seconds.
Add cream base and a pinch of salt. Bring to a boil.
Once boiling, stir in spinach and shrimp. Cook until spinach is wilted, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping shrimp with panko. Bon appétit!
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